So, I made a soup, and it was unexpectedly a-maaaaaah-zing.
The goal was to use lentils in a simple soup that both Iris and I could eat. I had base to use up and plenty of veggies. I also wanted to incorporate my Johnny Secreto Sultan’s Gold seasoning, because it’s this fabulous way to give a dish a distinct yet sophisticated Indian flavor, and that’s exactly what sounded good.
I was not prepared for the hearty and satisfying bowl of umami goodness that we ovo-semilacto-pescetarians secretly crave. But there it was.
Behold! A Haphazard Recipe for Vegan Squash and Lentil Soup
Ingredients:
- Imagine Organic Butternut Squash Soup (I used about a third of the box)
- About a cup of water
- Half cup lentils ( I used split organic red lentils, which I sorted and rinsed)
- Red onion, finely chopped ( I used not quite a quarter of an onion)
- Heaping teaspoon Johnny Secreto Sultan’s Gold Spice Blend
- Baby carrot peelings (just used a potato peeler instead of a knife to get them super chopped)
- Half cup of frozen peas
